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Come Party With Me: Bridal Shower - Menu

partysugar — Tue, 13 May 2008 08:00:31 -0700

A bridal shower is normally a female only event so plan a menu that is light with plenty of vegetarian options. Instead of serving a full meal or sit down salad at Elena's bridal shower, we'll offer guests an assortment of delectable crostini. Crostini - which means little toasts in Italian - can be topped with an endless amount of toppings. For Elena's shower guests will choose from mushroom ragu on chevre crostini, artichoke-parmesan crostini, eggplant caponata crostini, and roman style crostini. The crostini toppings and toasts can be made in advance and assembled the day of. To take a look at these amazing crostini recipes, read more.

Mushroom Ragu on Chevre Crostini
From Whole Foods

Ingredients

For the Crostini
8 thin slices baguette
1 tablespoon butter, melted
sea salt, to taste
4 ounces soft chèvre
For the Ragu
2 tablespoons extra virgin olive oil
1 teaspoon finely chopped garlic
1 tablespoon finely chopped shallots
4 teaspoons chopped fresh thyme, divided
2 cups shiitake mushrooms, julienned
sea salt, to taste
ground pepper, to taste
1 tablespoon sherry vinegar
1/4 cup sherry wine
1/2 teaspoon cornstarch
1 tablespoon crème fraiche

Directions

For the Crostini, preheat oven to 350°F. Brush baguette slices lightly with butter.
Bake until toasted and lightly browned, 4 to 5 minutes per side. Lightly season with salt and spread with chèvre.
For the Ragu, heat olive oil in a sauté pan over medium heat. Add garlic and shallot and cook until translucent, 1 to 2 minutes. Do not let the garlic brown.
Add half the thyme and all of the mushrooms. Season with salt and pepper. Let the mushrooms cook over medium-high heat without excessive stirring so they will brown.
Once mushrooms are browned and tender, 5 to 7 minutes, add sherry vinegar and reduce until the pan is dry. Combine the cornstarch in the sherry wine until dissolved and add to the pan. Cook until reduced and there is almost no liquid left in the pan.
Remove from heat and stir in crème fraiche. Taste and adjust seasoning with salt and pepper.
Place a tablespoon of ragu on each crostini and spread to cover the entire toast. Garnish with remaining chopped thyme and serve warm.

Serves 8.

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Artichoke-Parmesan Crostini
From Everyday Food magazine

Ingredients

8 (1/4 inch thick) baguette
2 tablespoons olive oil
Coarse salt and ground pepper
1 (6.5 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
1 tablespoon chopped fresh parsley

Directions

Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

Serves 8.

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Eggplant Caponata Crostini
From Food and Wine magazine

Ingredients

One 1 1/2-pound eggplant
Kosher salt
3 tablespoons extra-virgin olive oil
1 small red onion, sliced
1 tablespoon drained capers
1 tablespoon chopped kalamata olives
1 tablespoon aged balsamic vinegar
1/2 cup tomato sauce or puree
Freshly ground pepper
40 thin toasted slices of baguette, for serving
1 tablespoon chopped basil

Directions

Quarter the eggplant lengthwise. Scoop out the very seedy parts and discard. Cut the remaining eggplant into 1/2-inch dice.
In a colander set in the sink, lightly salt the eggplant cubes and toss well. Top with a sturdy plate weighed down with a heavy can and let drain for 1 hour. Rinse the eggplant cubes and pat dry.
In a large skillet, heat 1 tablespoon of the oil. Add the eggplant and cook over moderately high heat, stirring occasionally, until tender, about 5 minutes. Transfer the eggplant to a bowl.
Add the onion and the remaining 2 tablespoons of oil to the skillet and cook over moderately low heat until the onion is tender, about 6 minutes. Return the eggplant to the skillet.
Stir in the capers, olives and balsamic vinegar and cook until the vinegar has evaporated.
Add the tomato sauce and cook over low heat, stirring, until thickened, about 2 minutes. Season with salt and pepper and transfer to a bowl to cool.
Shortly before serving, spread the caponata on the baguette toasts and garnish with the basil.

Makes 40 crostini.

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Roman Style Crostini
From Giada De Laurentiis

Ingredients

12 1/2-inch thick slices ciabatta bread
12 slices thinly sliced prosciutto (about 6 ounces)
1 pound fresh mozzarella, cut into thin slices
3 tablespoons butter
6 sage leaves
Pinch salt
Pinch freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.
Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven.
Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.
Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.

Serves 4-6.

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The Card Shop: Papeterie Bridal Shower Invites

CasaSugar — Wed, 06 May 2009 09:00:44 -0700

At home, I'm a modern woman with the décor to match. But when it comes to weddings, I'm a traditionalist. No matter how laid-back (or wild and crazy) a girl may be, I'm all for elegance and sophistication on the big day. That notion applies to the bridal shower as well. Papeterie's Bridal Shower Invitations ($33.75-37.50 for 25) fit the bill when it comes to elegant stationery. Choose from an array of beautiful designs inspired by textile patterns, including antique roses, flower toile, garland, scroll, Moroccan patterns, and more. Beyond that, you can choose from 18 different colorways to fit your gal pal's personality. Since they're digitally printed, you won't pay the price of letterpress, but you'll still get the look, and that's key!

Come Party With Me: Bridal Shower - The Look

partysugar — Fri, 16 May 2008 09:15:16 -0700

Keep the look to your bridal shower chic and elegant with springtime colors and white accents. Instead of covering the table with a cloth, place a pretty runner down the middle. Set clear vases filled with bunches of tulips on top of the runner.

Arrange large platters with assorted crostini around the runner. Stack different colored appetizer plates in unique shapes at one end of the table. Neatly place folded cotton napkins near the appetizer plates. Serve the mini lemon meringue pies on a tiered cake stand. Alternate layers of the pie with chocolate truffles.

Set the fruit spritzer buffet on a banquet in another area of the room. Line glasses in a row next to an ice bowl, the fruit purees, and mixers. Near the door organize a bunch of pretty nail polish in varying colors. Invite guests to take one as a favor when they leave.

For more wedding planning mania, check out IDoSugar.

Come Party With Me: Bridal Shower - Drinks

partysugar — Thu, 15 May 2008 13:30:36 -0700

Since most bridal showers are afternoon affairs, a heavy cocktail menu is not necessary. At Elena's bridal shower we'll set up a fruit spritzer buffet. Guests can have their choice of fruit purees and either mix them with sparkling water, club soda, or sparkling wine. A do-it-yourself bar is essential to this type of party where some will want to drink and others will not. Arrange ice, glasses, fruit purees, and mixers neatly on a side table.

For more wedding coverage go to IDoSugar. To take a look at the fruit spritzer recipe, read more.

Fruit Spritzers
From Martha Stewart

Ingredients

1/2 cup sugar
Fresh seasonal fruit, such as 8 cups cubed seedless watermelon, 6 cups cubed honeydew melon, 6 cups cubed cantaloupe, 6 cups cubed mango, or 4 1/4 cups raspberries
1 teaspoon fresh lemon juice
Pinch of coarse salt
Sparkling water, or club soda, or sparking wine

Directions

Put sugar and 1 cup water into a medium saucepan; bring to a simmer over medium heat, stirring to dissolve sugar. Remove from heat; let cool slightly.
Puree fruit, syrup, lemon juice, and salt in a blender. Pour through a fine sieve into a bowl. Refrigerate until cold, at least 30 minutes (up to 2 days).
To serve, fill 8 medium glasses with ice; pour 1/2 cup puree into each glass, and top off with sparkling water or wine, or club soda. Stir to combine. Serve immediately.

Serves 8.

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Come Party With Me: Bridal Shower - Dessert

partysugar — Wed, 14 May 2008 10:03:58 -0700

When I picture a bridal shower, a dainty miniature dessert comes to mind. A bite sized dessert is perfect for a shower where an all female crowd will not want to consume anything too heavy or rich.

These luscious looking, little lemon meringue pies are tiny and delectable. Serve after opening presents or playing games with purchased chocolate truffles, sparkling wine, and tea.

For more wedding ideas go to IDoSugar. To take a look at the recipe, please read more.

Little Lemon Meringue Pies
From Food Network Kitchens

Ingredients

Crust:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3 tablespoons sugar
Pinch fine salt
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon sour cream or yogurt
Lemon Filling:
1/3 cups sugar
1 tablespoon cornstarch
4 large egg yolks
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 tablespoon finely grated lemon zest
3 tablespoons cold unsalted butter, cubed
Meringue:
1/4 cup egg whites (about 2 large eggs)
1/2 cup sugar
1/4 teaspoon cream of tartar
Pinch fine salt
1 (6-cup) standard nonstick muffin tin

Directions

Make crust: beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk.
Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together.
Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour.
Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter.
Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes.
Position a rack in the lower third of the oven and preheat to 325°F. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights.
Bake crusts until just brown around the edges, about 25 to 30 minutes. Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans.
Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more. Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.
Make lemon filling: combine the sugar, cornstarch, and yolks in a nonreactive saucepan. Whisk constantly over medium-low heat until the mixture is smooth and sugar dissolves, about 1 minute.
Add the lemon and lime juice and zest and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the pot so that all curd thickens evenly.)
Strain through a fine mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cooled. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.
Make meringue: bring a few inches of water to a boil in a saucepan that can hold a standing mixer's bowl above the water. Whisk together the egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135°F) and the sugar dissolves, about 1 to 2 minutes.
Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes.
Dollop or pipe on top of the filling.
Just before serving, preheat the broiler to high. Set the pies on a baking sheet, and place under the broiler until the meringue is evenly toasted, about 2 minutes. (Alternatively, brown meringue with a blowtorch.) Serve immediately or refrigerate until ready to serve.

Serves 6.

Make ahead: the crusts can be made, baked and frozen up to 2 weeks. The curd can be made up to 3 days in advance and refrigerated. The meringue can be made up to 1 day in advance and refrigerated. They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.

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Adorable Kitchen Cakes

YumSugar — Wed, 14 May 2008 16:15:40 -0700

This week PartySugar's busy planning a spectacular Bridal Shower. There's a fantastic menu and beautifully-made printable invites. However if you're the one headed to the shower, not planning it, I found this adorable kitchen "cake" for you to bring.

This adorable Kitchen Cake ($59) from Etsy seller Hold the Flour, comes with an assortment of kitchen gadgets, such as heart-shaped measuring spoons, bell-shaped cookie cutters, and whisks, all wrapped up in a plush towel. Inside you'll find a bottle of Lemongrass Zen soap.

I think it's so cute, and would definitely make a nice centerpiece at a party. While this one looks extremely well put together, you could always experiment by creating your own. If you do, what sort of things would you put into it? Tell us in the comments below.

And for more wedding coverage, be sure to head over to IDoSugar.

The How-To Lounge: Bridal Shower Etiquette

DearSugar — Mon, 12 May 2008 12:00:00 -0700

Traditionally a bridal shower is an opportunity for women to get together to "shower" the bride in the presents that she’ll need to make a home. While certainly times have changed in terms of wedding etiquette, generally, bridal showers have remained the same. To find out some basic shower etiquette and ways to make this traditional event more contemporary, read more.

Typically the shower is thrown and planned by the maid of honor and/or a female relative - the bride’s mother may be involved in the planning, but she's not in charge of the occasion.
Women who are not invited to the wedding should not be asked to attend the bridal shower. However, of the wedding invitees, feel free to ask everyone from coworkers to great-grandmothers.
Nowadays, it’s not uncommon to have a co-ed shower, which is usually thrown at night and is more similar to a traditional engagement party. But if you're planning the occasion, be sure to check in with the bride and groom and see what works for them.
Showers usually take place four to eight weeks before the wedding day in order to ensure the bride isn’t completely overwhelmed with scheduling right before the big day. If multiple showers are being thrown, the more time that’s given the better. You want the bride’s shower to be special, not another thing she has to stress over.
Formal invitations are expected for bridal showers. If you're following a specific theme, make sure to either utilize it in the look of the invitation or mention it within. While the invites can include an insert mentioning the couple’s website and gift registry, it's best not to include that information on the invitation itself.
Though many showers incorporate games and themes, neither of these are necessary. Just make sure that whatever is chosen works for the brides and keeps in mind that women of all ages will be attending.

Bridal showers may not be as exciting a bachelorette party, but they should still be fun, so don't be afraid to think outside of the box and try something totally untraditional!

To see all of our wedding coverage, check out IDoSugar.com.

Source

Create This Bridal Shower Table Setting

CasaSugar — Mon, 04 May 2009 07:00:03 -0700

Why settle for boring floral arrangements when you can create a chinoiserie-inspired table setting instead? If you're in charge of hosting a bridal shower at your home this Spring, take inspiration from stylist Rebecca Thuss's look for this table setting. To re-create it, simply purchase bird figurines, vases, and branches. Alternately, you can take advantage of Spring blossoms and trim flowering trees or hedges to use, which will cut down on the cost of this look.

Feeling ambitious? You can also create a matching overhead light. The look is so seasonally appropriate, and would be sure to impress the bride, as well as the other bridal shower guests. Have you created a similar look at a bridal shower?

Source

DearSugar Needs Your Help: Do I Have a Say in My Bridal Shower?

DearSugar — Sat, 22 Sep 2007 09:00:00 -0700

Dear Sugar and Bride-to-Be Betty need your help. Should she tell her fiance's mother to travel to the bridal shower her mother is planning or should she let her future mother-in-law plan her own?

Dear Sugar--

I am getting married next August and have been diligently planning the wedding. I have to say I'm pleased that everything has been going pretty smoothly and nobody has been too opinionated.

The other day I was talking to my mom about the bridal shower she is planning in the Spring. It's going to be in New Jersey where my parents live, and she wanted to know if my fiance's family would come from Connecticut. I called my future mother-in-law to extend a verbal invitation and she told me that she's not too into traveling and was just planning on throwing her own bridal shower for her side of the family.

I was fine with it at first, but when I told my mother, she was a little turned off and hurt and then I realized that I was too. It's only about a 2 1/2 hour drive, so what's the big deal? I thought the point of bridal showers was to get all the women together before the wedding to celebrate?

Do I have a right to say something to my fiance's mother about this? Is it normal to have two different bridal showers, one from each side of the family, or do you traditionally just have one with everyone? I don't want to seem like an ungrateful or bitchy Bridezilla, so I'd appreciate any advice from former brides.

Source

The Card Shop: A Botanical Bridal Shower

CasaSugar — Tue, 13 May 2008 14:00:40 -0700

I love this set of bridal shower invitations ($14.50 for a set of 12), in part because it reminds me a little of my recent trend alert. The design is simple, classical, and absolutely beautiful. Just send in the details of your bridal shower, and within a few days you'll have your invitation sent to you. You can specify numbers of invitations, and they'll be printed on 100% recycled card stock with matching envelopes. I have a bridal shower coming up myself, and I think I may have found the perfect card . . .